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Freezing Temperature and Freezing Injury of Rough Rice, and Quality of Rough Rice Stored at Temperatures between –50°C and 25°C for Four Years
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Paper number 056001, 2005 ASAE Annual Meeting . (doi: 10.13031/2013.19540) @2005
Authors: Shuso Kawamura, Kazuhiro Takekura, Mio Yokoe
Keywords: rice storage, super-low-temperature storage, freezing temperature, freezing injury, quality, taste, Long-term rice storage
A differential scanning calorimeter was used to determine freezing temperature of rough
rice. Rice grains with a moisture content of 22.1% froze at about 35C. Rice grains with a moisture
content of less than 20.8% did not freeze at a temperature of 55C. Incidence of freezing injury of
rice grains was determined by germination rate because grains that suffered from freezing injury did
not germinate. Rice grains with a moisture content of less than 17.8% germinated after being stored
at 80C for 11 days. Thus, no grain with a moisture content of less than 17.8% froze at a
temperature of 80C.